Simple & Silky Rotisserie Chicken and Rice Congee

In a large pot, bring the chicken broth to a boil. Add the rinsed jasmine rice, reduce the heat to low, cover, and simmer for an hour, or until the rice is broken down and the consistency is creamy. Make sure to stir occasionally to prevent the rice from sticking to the pot.

Meanwhile, prepare the garnish by chopping the green onions and julienning fresh ginger.

Once the congee is ready, stir in the shredded rotisserie chicken and cook for another 5 minutes or until the chicken is heated through.

Ladle the congee into bowls. Garnish each portion with chopped green onions, julienned ginger, a drizzle of sesame oil, a sprinkling of white pepper powder, and a dash of soy sauce. Stir in the garnish before tasting, and adjust the seasoning if necessary.